Vegan Recipe: Mediterranean Pasta Salad

Mediterranean Pasta Salad

2 heads of broccoli, in florets
1 zucchini, sliced
1 t garlic, minced
8 oz penne pasta
1 T lemon juice
2 oz pitted Kalamata olives, halved
3 T fresh parsley, chopped
1 t dried oregano
4 oz jarred roasted red peppers, thinly sliced
chopped walnuts (optional)

Preheat oven to 450 degrees. Toss florets, zucchini, garlic, and a small amount of oil; season with salt and pepper. Spread in a single layer and roast until tender and beginning to brown, 15 to 20 minutes. Set aside. Cook and drain pasta; rinse under cold water until cool, and drain. Place in bowl. Toss in broccoli, zucchini, red peppers, olives, lemon juice, and spices (walnuts). Serve at room temperature or chilled

Calories per serving: 350